Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Sabzi Khordan
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 270
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 34 mg
- Sodium
- 457 mg
For Iranians, the herb platter known as sabzi khordan is a delicious, refreshing companion to any meal, served as an appetizer or with the main course. The herbs can vary, depending on one’s preferences and availability (see Cook’s Note), but in Iran, the most common choices are mint, basil and Persian cress. (I often substitute the latter with arugula.) This herb platter is also a common component of Armenian, Azerbaijani and Kurdish cuisines.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 270
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 34 mg
- Sodium
- 457 mg
Ingredients
Directions
- Place the feta in the center of a platter and top with the caraway seeds. Arrange the walnuts on two sides of the platter. Arrange the arugula, cilantro, parsley, mint, basil, dill, tarragon and scallions on the platter, followed by the radishes, making sure each component is equally distributed on the platter so everyone has easy access to them.
- Serve with the bread. To eat, tear off a piece of bread, spread some feta on it, then top with walnuts and whatever other components you like.
Cook’s Note
The herbs in the ingredient list are suggestions. Use what is freshest and most plentiful at the market and leave out any that aren't available.
